PICKLES MUSTARD RECIPES
DELICIOUS GOLDEN MUSTARD PICKLES RECIPE - FOOD.COM
These are the best mustard pickles that you will ever have...if you love mustard pickles, and have some time, these are well-worth the time and effort to prepare, once you make these a few times, you will probably do them with your eyes closed!...a definate must-make! Note: plan ahead, the blanched veggies have to sit for 12 hours.
Total Time 48 hours
Prep Time 48 hours
Yield 20 cups
Number Of Ingredients 11
Steps:
- Trim the core off of cauliflower; cut into bite-size florets to make 8 cups.
- Place in a large stockpot, along with cucumbers, onions, red and green peppers.
- Sprinkle with 1/2 cup pickling salt; cover with cold water.
- Set aside in cool spot (do not refrigerate) for 12 hours.
- Return the pot to element; bring veggie mixture just to a boil, over med-high heat; drain in large colander, discarding brine.
- Set the veggies aside.
- Rinse the pot.
- Add 4 cups of vinegar; bring to boil over medium heat.
- Meanwhile, in a large bowl, whisk together, sugar, flour, mustard and tumeric powder; whisk in 1 cup water, and remaining vinegar to make a smooth paste.
- Whisk into hot vinegar, and bring to a boil; reduce heat, and simmer, stirring constantly until smooth and thickened (amout 3 minutes).
- Add the veggies, stir to coat.
- Bring to a boil, stirring gently.
- Ladle into 2-cup hot canning jars, leaving 1/2-inch head space.
- Cover with warm discs; screw on bands fingertip tight.
- Process in boiling water canner for 10 minutes.
- Remove, and let cool on rack.
Nutrition Facts : Calories 257.8, FatContent 1.6, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 2848.7, CarbohydrateContent 57.7, FiberContent 3.3, SugarContent 45.2, ProteinContent 3.7
MUSTARD PICKLES RECIPE - FOOD.COM
My family's favourite variation of the east coast favourite. A great way to use all those huge cucumbers from your garden. Goes great with holiday dinners, meat and potatoes or as a relish on burgers. The recipe came from the Prince Edward Island Women's Institute Cookbook from the 70's.
Total Time 1 hours 26 minutes
Prep Time 1 hours
Cook Time 26 minutes
Yield 8 pints (approx)
Number Of Ingredients 11
Steps:
- Peel and cut onions into medium sized pieces.
- Peel cucumbers, remove seeds and centres.
- Cut to desired size.
- If cucumbers are green and not too ripe, skin may be left on.
- Separate cauliflower into small flowerets.
- Dice red peppers.
- Make a brine to cover vegetables of 1/2 cup coarse salt to 1 quart water.
- Add a pinch of alum and let stand overnight (up to 24 hours).
- Then Drain vegetables and prepare sauce.
- Pickling bag: put spice in 3-4 layers of cheescloth and close tightly with string or a knot.
- set aside Boil 3 cups of the vinegar with 3 cups of the sugar and pickling spice bag for 1 minute.
- Remove pickling spice bag and throw out.
- Combine remaining sugar, remaining vinegar, flour, mustard powder, turmeric and celery seed and add to hot mixture.
- Cook sauce until thick, continually stirring with whisk.
- Add vegetables and cook slowly for 25 minutes, stirring occasionally.
- Be careful not to scorch.
- Ladle into hot, sterilized jars, while mixture is still hot.
Nutrition Facts : Calories 499.2, FatContent 3.3, SaturatedFatContent 0.3, CholesterolContent 0, SodiumContent 34.9, CarbohydrateContent 112, FiberContent 4.9, SugarContent 94.5, ProteinContent 5.8
More about "pickles mustard recipes"
OLD-FASHIONED MUSTARD PICKLES RECIPE | MYRECIPES
From the Kitchen of…Blakeslee Giles, Food Styling Assistant"My grandmother always served mustard pickles. Alongside turkey and her sausage dressing, they're amazing."Traditionally, the vegetables are salted and left to soften. Instead, we blanched them to tenderize before pickling.
From myrecipes.com
Total Time 50 minutes
Calories 31 calories per serving
From myrecipes.com
Total Time 50 minutes
Calories 31 calories per serving
- Add 3/4 cup water, vinegar, and next 5 ingredients (through pepper) to pan; bring to a boil. Combine remaining 1/4 cup water and flour in a small bowl, stirring with a whisk. Add flour mixture to vinegar mixture; cook 1 minute or until slightly thickened. Remove pan from heat. Stir in onion mixture and cucumbers. Cool to room temperature. Place in an airtight container; cover and refrigerate up to 1 week.
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SWEET MUSTARD PICKLES RECIPE | ALLRECIPES
This makes a great condiment for sandwiches. My Grandmother made this when I was a boy and I have it on a sandwich nearly every day.
From allrecipes.com
Reviews 3.7
Total Time 120 minutes
Category Side Dish, Sauces and Condiments, Relish Recipes
Calories 84.7 calories per serving
From allrecipes.com
Reviews 3.7
Total Time 120 minutes
Category Side Dish, Sauces and Condiments, Relish Recipes
Calories 84.7 calories per serving
- Ladle into sterilized jars; seal. Process in a boiling-water canner for 5 minutes.
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PICKLED MUSTARD SEEDS RECIPE RECIPE | EPICURIOUS
Mustard seeds that have been plumped in a pickle brine can really make a dish. They provide texture and crunch, heat and sweetness.
From epicurious.com
Reviews 4
From epicurious.com
Reviews 4
- When you’re ready to use the pickled mustard seeds, scoop them from the brine, straining off any excess liquid.
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DILL MUSTARD RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
From foodnetwork.com
Total Time 5 minutes
Category condiment
Total Time 5 minutes
Category condiment
- Mix 1/2 cup yellow mustard, 1/4 cup each finely chopped dill pickles and white onions, and 1 tablespoon chopped fresh dill.
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MUSTARD PICKLE RECIPE | BBC GOOD FOOD
Like your piccalilli chunky? James Martin's version has whole baby onions, cauliflower pieces and tomatoes
From bbcgoodfood.com
Total Time 50 minutes
Category Condiment, Snack
Cuisine British
Calories 34 calories per serving
From bbcgoodfood.com
Total Time 50 minutes
Category Condiment, Snack
Cuisine British
Calories 34 calories per serving
- Leave in the fridge for at least 5 days before eating, so that the vegetables can absorb all the mustardy flavours. Will keep in the fridge for 6 weeks.
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MUSTARD PICKLED EGGS RECIPE - FOOD.COM
I found this recipe on another site and it supposedly originated in Lancaster County, Pennsylvania. I decreased the water by half because I ended up with far too much liquid for the jar and had to dump some out. Next time I may omit the water altogether.
From food.com
Reviews 5.0
Total Time 24 hours 10 minutes
Calories 134.7 per serving
From food.com
Reviews 5.0
Total Time 24 hours 10 minutes
Calories 134.7 per serving
- Store the eggs in the refrigerator for at least a day or two before sampling in order to let the flavors develop.
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HOW TO MAKE MUSTARD PICKLES - GREAT-GRANDMA'S RECIPE ...
From melissaknorris.com
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EASY MUSTARD PICKLE RECIPE...TRY IT, YOU'LL LIKE IT ...
From redeemyourground.com
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THE BEST SWEET MUSTARD PICKLES - SALTWATER DAUGHTERS
Aug 26, 2017 · Rinse and drain twice to remove the salt. Meanwhile, mix the spices, sugar, and cornstarch together in a bowl. Add the cold water and stir to form a "slurry". Heat the vinegar in a large stockpot until almost boiling. Add the slurry slowly, while stirring, then bring to a boil and simmer, stirring until thickened.
From saltwaterdaughters.com
From saltwaterdaughters.com
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OLD-FASHIONED MUSTARD PICKLES RECIPE | MYRECIPES
Add 3/4 cup water, vinegar, and next 5 ingredients (through pepper) to pan; bring to a boil. Combine remaining 1/4 cup water and flour in a small bowl, stirring with a whisk.
From myrecipes.com
From myrecipes.com
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MOTHER'S SOUR MUSTARD PICKLES RECIPE - NEW ENGLAND TODAY
Jul 20, 2021 · This mustard pickles recipe is a summer classic. Ruth says you can process these pickles in jars if you want to keep them all winter, but you can also keep them as mustard refrigerator pickles. Just stir up the pickles from time to time, and they last through the summer and fall. You can also keep adding fresh cucumbers to the brine, and they ...
From newengland.com
From newengland.com
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THE BEST SWEET MUSTARD PICKLES - SALTWATER DAUGHTERS
Aug 26, 2017 · Combine cucumbers and onion with salt in a large mixing bowl. Cover completely with cold water and soak for 4-5 hours or overnight. Rinse and drain twice to remove the salt.
From saltwaterdaughters.com
From saltwaterdaughters.com
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PICKLED MUSTARD GREENS RECIPE | JAMES BEARD FOUNDATION
Method. To make the pickled mustard greens, combine 2 cups water, the vinegar, salt, and sugar in a saucepan over medium heat, and bring to a boil. Remove from the heat, and add the chilies. Pack the chopped mustard greens into a 1-quart jar and pour in the brine. When the greens are cool, they are ready. Cover and refrigerate for up to a week.
From jamesbeard.org
From jamesbeard.org
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MUSTARD PICKLES IN CROCK - RECIPES | COOKS.COM
Wash and dry pickles. Pack in crock and cover with 1 gallon ... saccharine, 1/4 pound mustard, 2 cups sugar, 1 ... grated horseradish may be added. 2. CROCKED DILL PICKLES. Place vinegar, water, peppercorns, salt and mustard seed in a large pot and bring ... remove dill and garlic from the jars. Keep refrigerated.
From cooks.com
From cooks.com
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41 MUSTARD PICKLES IDEAS | MUSTARD PICKLES, PICKLES ...
Jan 18, 2019 - Explore Wm Boyce's board "Mustard pickles" on Pinterest. See more ideas about mustard pickles, pickles, pickling recipes.
From pinterest.com
From pinterest.com
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PICKLED MUSTARD GREENS (HAAM CHOY) - THE WOKS OF LIFE
Dec 16, 2020 · Pickled Mustard Greens (Haam Choy): Recipe Instructions. In addition to the ingredients (mustard greens, ginger, salt, sugar, and white vinegar), you’ll need a ½ gallon tempered glass jar that you can thoroughly clean and disinfect. Trim and wash: Trim the tough base off of the mustard greens, along with any yellow or brown portions of the ...
From thewoksoflife.com
From thewoksoflife.com
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THE CANADIAN FOOD EXPERIENCE: MUSTARD PICKLES - WELLPRESERVED
Sep 10, 2013 · The Canadian Food Experience: Mustard Pickles. September 9, 2013 by Joel MacCharles. This is our first month participating in the Canadian Food Experience Project which began June 7 2013. As more than 80 participants share our collective stories across the vastness of our Canadian landscape through our regional food experiences, we hope to ...
From wellpreserved.ca
From wellpreserved.ca
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PICKLED MUSTARD GREENS RECIPE - CHINESE PICKLED MUSTARD GREENS
May 20, 2013 · A recipe for Chinese pickled mustard greens. These are pickled in brine, like a dill pickle, and flavored with chile, garlic and Sichuan peppercorns.
From honest-food.net
From honest-food.net
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PICKLED MUSTARD SEEDS RECIPE - SERIOUS EATS
Jun 05, 2019 · Pickled mustard seeds make a great garnish anywhere mustard would be appropriate—on eggs, dolloped on vegetable soups, in sandwiches, on roasted meats, and in sauces and marinades. We're especially partial to using them on these extra-mustardy deviled eggs . Double Down on Mustard for These Deviled Eggs From Wursthall. Show Full Recipe.
From seriouseats.com
From seriouseats.com
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